vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cauliflower Pickles
From Buckeye cookery, 1892
Serves 16
Recipe by Mrs. W. W. Eastman, Minneapolis.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
475Calories
10 gProtein
91 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein10 g
Carbohydrates91 g
Fiber9.3 g
Sugars67 g
Total Fat8.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol86 mg
Sodium160 mg
Potassium1405 mg
Calcium183 mg
Iron3.4 mg
Magnesium81 mg
Phosphorus240 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.4 mcg
Vitamin C304 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate447 mcg
Choline58 mg
Caffeine0 mg
Water721 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 152. The excerpt below is the record exactly as published.
CAULIFLOWER PICKLES, ‘To twelve heads of cauliflower, five quarts of vinegar, five cups brown sugar, six eggs, one bottle French mustard, two tablespoon- fnla ginger, a few garlic, two green peppers, one-half teaspoonful cayenne, butter size of an egg, one ounce pulverized turmeric
Cook this with the app: pantry check, scaling, and the assistant.